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If you are craving a dish that wraps you up in cozy comfort with an ocean-fresh twist, this Seafood Chowder Recipe is exactly what you need. It combines tender morsels of mixed seafood with velvety cream, smoky bacon, and hearty root vegetables to create a rich, satisfying bowl of goodness. Every spoonful bursts with layers of flavor—from the subtle sweetness of corn to the delicate brininess of prawns and mussels—making it a true standout for chilly evenings or any time you want a warming, indulgent meal. This recipe is straightforward to make yet delivers impressive depth, perfect for sharing with friends or family around the table.
Ingredients You’ll Need
Gathering the right ingredients is essential for achieving that perfect balance of taste and texture in your Seafood Chowder Recipe. Each item brings its own character and helps build the complex, comforting flavor profile that chowder lovers crave.
- Seafood marinara mix or mixed fresh seafood (650g/1.3lb): Using a variety of fish, squid, prawns, and cooked mussels ensures a delightful medley of textures and flavors.
- Unsalted butter (50g/3 tbsp): Adds richness and helps cook the bacon to crispy, golden perfection.
- Streaky bacon (100g/4oz, chopped): Brings smoky, savory notes that enhance the chowder’s depth.
- Garlic cloves (2, finely minced): Provides aromatic warmth without overpowering other ingredients.
- Chardonnay or other dry white wine (½ cup): Lifts the broth with acidity and subtle fruitiness—skip if preferred.
- Plain/all-purpose flour (â…“ cup): The secret to creating a velvety roux that thickens the chowder beautifully.
- Chicken stock or homemade fish stock (1 litre/4 cups): Forms a flavorful base—homemade fish stock is best for authentic taste.
- Carrots (2 medium, peeled and diced): Add sweetness and vibrant color to the chowder.
- Potatoes (2 large, peeled, diced): Give hearty body and a comforting bite.
- Thickened or heavy cream (1 cup): Creates that luscious, creamy texture chowder is known for.
- Corn (1 cup, frozen or canned, drained): Introduces bursts of sweetness with every spoonful.
- Fish sauce (2 tsp): Packs a punch of umami that rounds out the seafood flavors perfectly.
- White pepper (pinch): Offers gentle heat and subtle complexity without overwhelming.
- Chives or parsley (3 tbsp, finely chopped): Fresh herbal garnish to brighten the dish at the end.
- Crusty bread or garlic bread: Essential for soaking up every last drop of chowder goodness.
How to Make Seafood Chowder Recipe
Step 1: Prepare Your Seafood
Start by separating any cooked seafood, typically mussels or sometimes shrimp, from the raw seafood in your marinara mix. Cut larger fish pieces into roughly 2.5 cm cubes so that everything cooks evenly and is easy to eat. This prep ensures the perfectly timed addition of each type during cooking to keep textures just right.
Step 2: Cook Bacon and Build Flavor
In a heavy-based pot, melt the butter over medium heat and add your chopped bacon. Cook it for 3 to 4 minutes until the edges turn lightly golden and beautifully crisp. Use a slotted spoon to transfer the bacon to a bowl, leaving the flavorful fat behind, which will serve as the base for delicious layers of taste.
Step 3: Sauté Garlic and Deglaze
Add the finely minced garlic to the pot and cook for just 10 seconds—make sure it doesn’t brown, as you want that fresh garlicky aroma. Next, pour in the white wine and bring the heat to high so it simmers rapidly for about 3 minutes. This step deglazes the pot, loosening tasty browned bits from the bacon that give your chowder incredible depth. The wine should reduce mostly, concentrating flavor without any sharpness.
Step 4: Create the Roux
Turn the heat down to medium and sprinkle in the flour. Stir continuously for a full minute to cook the flour but avoid browning it—this forms a smooth roux that will thicken your chowder luxuriously. This step is crucial because it sets the creamy consistency that makes chowder so irresistible.
Step 5: Add Stock and Simmer Vegetables
Begin stirring in about one cup of your stock to dissolve the roux into a paste, then slowly add the rest of the stock while whisking to prevent lumps. Bring the mixture to a boil over high heat, then toss in the diced carrots, potatoes, and cooked bacon. Lower the heat and let everything simmer gently for 10 to 12 minutes, or until the carrots are tender but not falling apart—this ensures texture variety in the chowder.
Step 6: Add Cream, Corn, Fish Sauce, and Raw Seafood
Stir in the cream, fish sauce, white pepper, and corn along with the raw seafood pieces. Let the chowder simmer for just 3 minutes so the fish and squid cook through but remain tender and flaky. Overcooking here can toughen delicate seafood, so keep a close eye.
Step 7: Finish with Cooked Seafood and Season
Finally, fold in the cooked seafood and taste the chowder to adjust seasoning. The natural saltiness from the fish sauce and bacon usually keeps it well balanced, but you can add a little salt if needed. Now your chowder is ready to ladle into bowls and enjoy!
How to Serve Seafood Chowder Recipe
Garnishes
Sprinkle freshly chopped chives or parsley on top of each bowl right before serving. This addition pops with bright green color and imparts a refreshing, mild oniony or herbaceous flavor that contrasts beautifully with the rich creaminess.
Side Dishes
Seafood chowder is best accompanied by warm crusty bread or, even better, garlic bread. They’re lifesavers for dipping and scooping up every velvety drop. A simple green salad with a light vinaigrette can also provide a crisp, fresh counterpoint to the chowder’s richness.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out mini bread loaves for a rustic, edible bowl experience. Garnish with a dash of smoked paprika or a swirl of extra cream for color and flair. You could also top with a few crispy fried shallots or a squeeze of lemon juice for lively brightness.
Make Ahead and Storage
Storing Leftovers
You can keep leftover seafood chowder in an airtight container in the refrigerator for up to 2 days. Because seafood is delicate, it’s best eaten sooner rather than later to maintain freshness and safe quality. When storing, avoid leaving it out at room temperature for extended periods.
Freezing
Freezing the chowder is possible but not ideal due to the cream and potatoes, which can change texture after thawing. If you do freeze it, cool completely and transfer to a freezer-safe container, then thaw slowly in the fridge before reheating. Stir well to reincorporate any separated cream.
Reheating
Gently reheat your chowder in a saucepan over medium-low heat, stirring frequently to prevent scorching and to regain smooth consistency. Avoid boiling to keep the seafood tender and the cream from curdling. A splash of cream or stock can help rejuvenate the texture if it’s become too thick.
FAQs
Can I use frozen seafood for this Seafood Chowder Recipe?
Absolutely! Frozen seafood works well and is often more convenient. Just be sure to thaw it properly and pat dry to avoid extra liquid diluting your chowder. Add it at the same stages as fresh seafood to prevent overcooking.
What can I substitute if I don’t have fish sauce?
If you don’t have fish sauce on hand, a splash of soy sauce or a pinch of sea salt combined with a few drops of Worcestershire sauce can mimic the umami punch, though fish sauce is unique in its flavor contribution.
Is it possible to make this chowder gluten-free?
Yes, you can use a gluten-free flour blend in place of regular flour to make the roux. Just ensure your stock and other ingredients are gluten-free as well to keep the chowder safe for gluten-sensitive diners.
Can I skip the wine in this recipe?
Definitely. The white wine adds acidity and a fruity note but can be omitted for a kid-friendly or alcohol-free version. Simply skip it and proceed with the garlic step, or use a splash of lemon juice or extra stock instead.
How do I know when the seafood is perfectly cooked?
The seafood is ready when the flesh is opaque and flakes easily with a fork, and the squid or prawns turn firm but tender. Overcooking can turn seafood rubbery, so simmer for the minimum time advised and check frequently.
Final Thoughts
This Seafood Chowder Recipe is one of those heartwarming dishes that feels like a warm hug in a bowl. Its layers of smoky bacon, sweet corn, creamy potatoes, and fresh seafood come together effortlessly to create something truly special and comforting. Whether you’re cooking for family, friends, or a cozy night in, I encourage you to dive into this recipe and enjoy every luscious bite—it’s sure to become a beloved favorite you’ll return to time and again.
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Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood, Western
Description
A rich, creamy seafood chowder featuring a mix of fresh seafood, crispy bacon, and tender vegetables simmered in a flavorful roux-based broth. This comforting dish is perfect for a hearty meal and is served best with crusty or garlic bread to soak up the delicious chowder.
Ingredients
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat
- 2 medium carrots, peeled, cut into 7mm (1/3″) pieces (~1 1/2 cups)
- 2 large potatoes, peeled, cut into 1cm (0.2″) cubes (~2 1/2 cups)
- 1 cup corn, frozen or canned, drained
- 3 tbsp chives or parsley, finely chopped, for garnish
Base
- 50g (3 tbsp) unsalted butter
- 100g (4oz) streaky bacon, chopped into 1.5cm (1/2″) squares
- 2 cloves garlic, finely minced
- 1/2 cup chardonnay or other dry white wine (optional)
- 1/3 cup plain/all-purpose flour (use gluten-free flour as substitute if needed)
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock (avoid store-bought fish stock)
- 1 cup thickened cream / heavy cream (substitute milk for lighter option)
- 2 tsp fish sauce
- Pinch white pepper (or substitute black pepper)
Instructions
- Prepare seafood: Separate cooked seafood (such as cooked mussels or prawns) from raw seafood. Cut any large fish pieces into 2.5cm (1″) cubes.
- Cook bacon: In a heavy-based pot over medium heat, melt butter. Add bacon and cook for 3-4 minutes until edges are lightly golden. Remove bacon with a slotted spoon, leaving fat in pot.
- Sauté garlic & deglaze: Add minced garlic to the pot and cook for 10 seconds without browning it. Pour in the white wine, increase heat and simmer rapidly for 3 minutes, scraping the base to loosen browned bits until most of the wine evaporates.
- Make roux: Reduce heat to medium, add flour to the pot and stir for 1 minute to form a roux.
- Add stock: Gradually pour about 1 cup of stock into the roux while stirring to dissolve it into a thick paste. Then add the remaining stock and stir well until smooth and lump-free, using a whisk if necessary.
- Simmer vegetables: Increase heat to high, bring to a boil. Add carrots, potatoes, and cooked bacon. Reduce heat to medium and simmer for 10-12 minutes until carrots are nearly tender.
- Cook raw seafood: Add cream, fish sauce, white pepper, corn, and raw seafood. Simmer for 3 minutes until seafood is just cooked and fish flesh flakes easily.
- Add cooked seafood and season: Stir in the cooked seafood pieces. Taste the chowder and adjust salt if needed.
- Serve: Ladle chowder into bowls, garnish with chopped chives or parsley. Serve hot with warm crusty or garlic bread for dipping.
Notes
- Use a seafood marinara mix with a combination of both cooked and raw seafood for best texture and flavor.
- Choose homemade fish stock or low sodium chicken stock to control saltiness and flavor.
- For a gluten-free chowder, substitute plain flour with gluten-free all-purpose flour.
- White wine is optional; omit for a non-alcoholic version.
- Using heavy cream provides richness, but substitute with milk for a lighter option.
- Fish sauce adds umami; adjust quantity to taste or omit if unavailable.
- Serve with crusty or garlic bread to soak up the chowder.
